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Spiced Carrot Paleo Scones (Nut Free)

Add a little vegetable to your biscuit with a side of spice and you'll have these paleo scones. by Marla Starr, updated November 6, 2016 Posted on November 20, 2015

Paleo Recipe Spiced Carrot Paleo Scones - Nut Free
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

They’re typically sweet and served with tea or coffee.

You’ll find scones showcased along with other baked goods at most coffee shops.

Besides being homemade, the only difference between coffee shop scones and these are that these are more spicy than sweet.

Plus, they don’t feature fruit like a typical scone does. Instead they feature a vegetable, carrots.

Spiced Carrot Paleo Scones - Nut FreeSpiced Carrot Paleo Scones - Nut Free

What Are Scones?

A scone is a single serving cake or quick bread.

The typical scone is round and flat.

Commercially made scones are made in this way, though you’ll notice some scones come in different shapes, such as triangular or square.

When To Serve Scones?

If you don’t regularly enjoy tea time, and I imagine you might not, then you can serve these spicy vegetable filled scones with chili or pulled pork or even brisket.

They make a delicious side though I recommend if you’re eating them for leftovers, that you reheat first before serving.

A Great Holiday Side

If you’re looking for one more thing to add to your Paleo Thanksgiving menu, this might be it.

Spiced Carrot Paleo Scones - Nut Free

Spiced Carrot Paleo Scones (Nut Free)

Yield: 8-10 triangular scones

Ingredients

  • 1 1/2 cups cassava flour
  • 1 tablespoon + 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon coarse ground black pepper
  • 1 teaspoon coarse ground sea salt
  • 3 small carrots
  • 1 lemon
  • 1/2-inch fresh ginger, grated
  • 2 large eggs, whisked
  • 1/4 cup full fat organic coconut milk
  • 1/4 cup coconut oil
  • 1/4 cup water

Directions

  1. Preheat the oven to 375°F.
  2. In a large mixing bowl combine cassava flour, chili powder, cumin, black pepper and sea salt. Stir to combine well.
  3. Peel the carrots.
  4. Use the shredding attachment on a food processor (or a box grater) to shred the carrots. Add 1 cup of shredded carrots to the flour bowl and if you have any leftover shredded carrots, transfer them to a glass storage container and place in the refrigerator. (Add them to a stir fry, a salad or a breakfast scramble.)
  5. Clean the outside of the lemon under running water. Zest the entire lemon over the flour bowl.
  6. Use your knife to peel the fresh ginger. Then grate the entire 1/2-inch knob into the flour bowl. (I used my microplane grater to zest both the lemon and the fresh ginger.)
  7. Stir to combine the carrot, lemon zest and ginger into the flour.
  8. Add the whisked eggs, coconut milk and coconut oil to the bowl and again stir to combine well.
  9. Use your hands to mix everything together. Slowly add water and mix with your hands until you've used all the water and the dough is one ball you can hold in your hands.
  10. Place the dough ball between two pieces of parchment paper. Use a rolling pin to roll the dough into a 1/2-inch thick circle. To form a clean circle, trim the ends all the way around using a butter knife. Then slice into 8 equal triangles, like a pizza. Roll the extra dough and form into 1-2 more triangle pieces.
  11. Transfer all the pieces on a single sheet of parchment paper to a rimmed baking sheet.
  12. Bake for 15-20 minutes.
  13. Remove from the oven and immediately sprinkle with sea salt.
  14. Serve warm or store leftovers in a glass container with a lid in the fridge. Be sure to reheat leftovers and serve warm, that's when they taste the best.
  15. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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